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Wild Mushroom and Fontina Cheese Omelettes

Source: Cooking.com
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 Servings
Cooking.com Tip: Sure, making a perfectly folded omelette may take some practice, but using the right pan and spatula will prove just how simple omelette-making can be. To begin with, always use a heavy nonstick omelette pan that releases the omelette easily and keeps you from wrestling the omelette before folding it. And since metal spatulas will scratch your treasured nonstick pan, use heat-resistant rubber spatulas or flexible, angled heat-resistant nylon spatulas to maneuver your omelettes from pan to plates.
RECIPE INGREDIENTS
3 tablespoon plus 6 teaspoons butter
1 pound wild mushrooms (such as oyster, crimini and stemmed shiitake), coarsely chopped
1 onion, finely chopped
2 tablespoons dry sherry
3 tablespoons sour cream
2 teaspoons chopped fresh thyme
15 large eggs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup grated fontina cheese
DIRECTIONS
Melt 3 tablespoons butter in heavy large skillet over high heat. Add mushrooms and onion; saute until golden brown, about 15 minutes. Mix in Sherry; cook 1 minute. Remove from heat. Mix in sour cream and thyme. Season to taste with salt and pepper. Set aside


Whisk eggs, salt and pepper in large bowl to blend.


Melt 1 teaspoon butter in 7-inch nonstick omelette pan over medium-low heat. Pour generous 1/2 cup egg mixture into pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute. Spoon 1/3 cup mushroom mixture over half of omelette. Sprinkle mushrooms with about 3 tablespoons cheese. Cover and cook until cheese melts, about 2 minutes. Fold unfilled half of omelette over filling. Slide omelette out onto plate. Repeat with remaining butter, egg mixture, mushroom filling and cheese, forming total of 6 omelettes.


Recipe created exclusively for Cooking.com by Rochelle Palermo.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 Servings
Calories: 396
Fat. Total: 29g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 624mg
% Cal. from Fat: 66%
Cholesterol: 581mg
Protein: 24g
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